Oct 9, 2008

Roasted Cranberry Sauce

The relish featured here employs a novel technique: cranberries are roasted with orange peel, jalapeño, and spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.

Credit: André Baranowski

1 orange
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. port

1. Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.

2. In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.

3. Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving.

MAKES 2 CUPS

This article was first published in Saveur in Issue #115

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Ratings & Reviews (11)

by chiefmothertree on 2008-11-26

trying it today

by thecureforeverything on 2008-11-28

this recipe worked out wonderfully and is a terrific twist on traditional preparations. the addition of jalapeno peppers was particularly inspired. the one gripe i have is the note about removing the cloves before serving--damn near impossible to find them ...

by bythesea on 2008-12-22

Everyone loved this dish. It is easy and very flavorful. Keep up the good work. It is my favorite cranberry dish of all times!! so far!!!

by VEWORLEY on 2010-10-27

Question--I live in Central America and it is nearly impossible to get either fresh or frozen cranberries. The dried kind are available. Could one substitute? Opinions?

by bythesea on 2010-11-14

I've made this for the past two thanksgivings. It is nothing but fabulous!!!!!

by SASSYBEAR on 2011-11-21

I have made this since the recipe was first published. It is the only cranberry sauce my family wants. The aroma from the oven is devine. I agree it is hard to get the spices out, but so worth the effort.

by ADELINAMZ on 2011-11-22

VEWORLEY-- dried cranberries will definitely NOT work. Maybe you can incorporate the dried cranberries into a fruit chutney so you get cranberry flavor?

by jerseygirl on 2011-12-07

I made this for Thanksgiving and it was well received by all. It's a wonderful blend of flavors. To avoid fishing out all the small spices, I wrapped them in single layer of cheese cloth and made sure I saturated it with juices as they started to form stirring things around once or twice. The flavors did come through. I will definately make this again.

by MNANDA on 2012-11-20

This does sound terrific, however not sure I can hunt down the cardamon pods (or that I want to buy a large quantity for a small recipe). Suggestions for substitutions and quantity? Can I substitute cumin, or ground cardamon?

Thanks much.

by etarquin on 2012-12-21

This is really great. I made it for our Sydney crowd intrigued about what a 'traditional' American Thanksgiving would entail. I found IQF cranberries at our local Costco. This relish is outstanding - so much so I've been called upon to make it again for our friends at Christmas. If 'repeat business' is any indication, then this one is a real winner.

by etarquin on 2012-12-21

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